Evidence of children and recipe

I love the little reminders of having a little one in the house (aside from the dirty diapers and hand prints everywhere...). The extra hugs and kisses, the cup of crackers left in a random place, animals set precisely in the middle of coasters, hearing the ABC's or Twinkle, Twinkle being sung in the back seat, the little plastic caterpillar that finds it way into the strangest places, and this morning seeing all of the bunnies lined up in the windowsill:

or finding H making himself at home in a side table:

Or the big recipe of Snickerdoodle muffins that disappear way too quickly!

These muffins were just way too good to not share the recipe:

Snickerdoodle Muffins

• 1 cup Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla
• 2-¼ cups Flour
• ¾ teaspoons Baking Powder
• ¾ teaspoons Baking Soda
• ¾ teaspoons Cream Of Tartar
• ½ teaspoons Salt
• 1 cup Sour Cream
• ¼ cups Buttermilk
• _____
• FOR THE TOPPING:
• ⅔ cups Sugar
• 2 Tablespoons Cinnamon

Preparation:

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use a 1/4 or 1/3 cup scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Enjoy!

I found these on tastykitchen.com and love them. Aside from all of the cinnamon/sugar goodness on the muffins, the batter itself is soooo good! Moist, tasty, yummy! I think I will be using this batter recipe for other flavors: cranberry-orange, lemon-poppyseed, chocolate chip, and others by just changing up the flavoring and adding in the mix-ins.
This might also be my new go to recipe for those occasions when you need to bring a baked good.

here is a step-by-step photo journal of someone making these if you are interested